Raw Food Workshop Bangkok Rasayana Retreat
Another fun raw food workshop in Bangkok with scrumptious dishes this time with recipes inspired by italian cuisine. The dishes always changes at every workshop and you will be able to learn new techniques and recipes every time. Come taste and learn how to create amazing raw cuisine with few ingredients and quick instructions! Have your diet under control with healthy quick and delicious meals, snacks and desserts that you and your family will looove!
Let’s create some scrumptious healthy dishes on our next fun RAW FOOD WORKSHOP coming up soon! We will create some amazing starters, mains and desserts as well as chocolate that will leave you speechless, because it is going to be easy and quick! The menu will be
Raw Luscious Spring Rolls
Broccoli Apple Salad with creamy Cheese Sauce
Curry Sauce on colorful Zoodles
Caramel Dark Chocolate
Raw Almond Cookie
And if there is more time left I will share more. If you have any specific interest let us know and I will consider it on the menu. 😉 Cant wait to swing the wooden spoons with you! 😀💚
Click here to book a spot and more details.
Homemade Vegan Energy Bliss Balls
Now available! Homemade beautiful Energy Bliss Balls. Created with natural real and clean ingredients that will support to keep you up! With rotating flavours. Ask what flavour is available today! Made with love.
Raw Vegan Workshop in Bangkok at Veganerie with co-host Healthy Living by Bud. We had an amazing time and there was raw vegan spaghetti with Vegan Crush signature beetroot sauce, maca and cocoa energy balls. My beautiful co-host prepared a delicious Thai style guacamole. Really quick and delicious recipes to easily implement living food in to your body everyday! The energy balls are great to prepare and last for 3 weeks. You can even store them in the freezer and it´ll last longer. Take them with you and replace it as a in-between snack instead of snickers and co. for the afternoon when you need that little boost of energy. Another way to implement more raw food in your body is to make yourself a smoothie in the morning. Simply freeze ripe bananas (you can’t have enough of that in the freezer). I always use it as the base for all the smoothies I do and you can add kale some chia or flex seeds to have you covered up with enough omega 3 fats, protein and fiber. Blend it together with water until you have the consistency you prefer and there you go. Have different variations every day and it will keep you satisfied and full until lunch time. You can also replace the smoothie with a meal. Make a smoothie bowl and top it up with your favorite nuts and dried fruits! There are so many variation you can do. Just make the first step and give it a try!
This Raw Vegan Creamy Walnut Pesto is made with a handful of clean ingredients and is ready in just minutes. It has the sweetness from the Pepper and a little spice from the cayenne pepper. And, it can be made in your food processor faster than the time it takes for the pasta. You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead. With a spiralizer you get perfect veggie noodles and a lot of fun making them.
5 Fast Facts About Red Bell Peppers:
- high in anti-oxidants
- low in calories and exceptionally rich in vitamin C
- excellent source of carotenoids
- contains potential anti-cancer benefits
- helps to reduce inflammation
5 Fast Facts About Walnuts:
- walnuts are the oldest known tree food — they date back to 10,000 BC!
- contains protein and magnesium
- high in anti-oxidants
- good as an appetite suppressant
- contains high amounts of omega-3 fatty acids
- 1 cups walnuts
- 1 large red bell peppers
- 1/2 cup lemon juice
- 5 sun-dried tomatoes
- 1 tsp cayenne pepper
- 1/2 cup cashew nuts
- 1 small clove garlic
- 1/4 cups parsley
- 1/4 cup dates
- Blend all ingredients until smooth in a food processor and enjoy with raw carrot/zucchini pasta and fresh broccoli and yellow pepper. Mix just before serving with a sprinkle of finely chopped parsley.
It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!
- 2 cups pecan and cashew nuts
- 1 cup dates or prunes
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup dates
- 1 cup walnuts
- 1/4 cup melted coconut oil
- 1/4 young coconut meat
- 1/2 teaspoon vanilla bean
- 1/2 teaspoon cinnamon
- more water, if needed
- To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
- To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.
It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.
- 1 big ripe avocado
- 1/2 cup pitted dates
- 2 tbsp raw unsweetened cacao powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup raw almond milk
- Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
- Before serving, top with cranberries and drizzle of cacao nibs.
- Leftovers will keep in the fridge up to a few days, though best when fresh.
This Raw Pumpkin Carrot Pasta with Beetroot Sauce is absolutely heaven! I just created this amazing sauce which is so good that I ate the remaining part all by itself! I didn’t use salt in this dish cause I really try to avoid sodium as much as I can and I replace it mostly with fresh lemon juice which just gives me the right taste! I really hope you enjoy this dish as much as I did. The plate was so beautiful that I hesitated to take the first bite haha.. Well but someone has to do it right. 🙂
- For the Pasta
- 1 pumpkin (I used butternut squash)
- 1 carrot
- For the Sauce
- 1/3 cup beetroot (cut in cubes)
- 1/3 cup walnuts
- 1/3 cup hemp seeds
- 1/3 cup flax seed meal
- 1/4 cup macadamia nuts
- 2 tbsp maple sirup
- 1/3 cup fresh lemon juice
- 1/4 cup spring onion (use the green part)
- 1/3 cup water
- Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there is only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
- Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta.
- Than add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like.
- Add water until you have the perfect consistency for the pasta.
- Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
- If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀
Raw Vegan Pumpkin Pie this recipe is so simple. This is a silky-sweet, totally cozy-delicious recipe that is perfect for any holiday dessert table. Yet it is so healthy, you could easily enjoy a slice for breakfast or as an afternoon bite with some tea or coffee. And what we’ve got here is the truly bare-bones version. So go ahead and change it up as you want to. It’s all about what you want. I really loved this recipe, and I hope you do to! Let’s eat and enjoy.
- 1 cup raw walnuts
- 1 cup dates
- 1 Tbsp flax seeds (blended)
- 1/2 tsp ground nutmeg
- 1/2 tsp cinnamon
- pinch of salt
- 1 sugar pumpkin (peeled and cubed) about 7cups
- 4 tbsp coconut nectar or other preferred sweetener
- 1/4 cup raw walnuts
- 1 tsp chia seeds (soaked in water)
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup organic virgin coconut oil (melted)
- Make your crust by processing all the ingredients together in a food processor.
- Form the walnut date mixture into a about 9inch pie pan. Use your fingers to press the dough down into the pans to tightly fit. Place in the fridge to chill while you make the top layer filling.
- To make the filling, pour all the ingredients into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
- Do a quick taste test of the filling. Salt and sweeten to taste or adjust the spices as desired.
- Remove the chilled pan from fridge. Spoon the pumpkin filling over the bottom base layer and smooth to even out. Garnish the tops with a single walnut. Place in the freezer until set, about 30 minutes. To serve, garnish with coconut whipped cream and enjoy. Keep in the fridge or freezer.